2 cups cooked chicken breast, shredded or diced

1 cup pineapple chunks, drained (fresh or canned)

1/2 cup celery, finely chopped

1/4 cup red onion, finely diced

1/3 cup mayonnaise

1/4 cup plain Greek yogurt (optional for a lighter dressing)

1 tablespoon Dijon mustard

1 teaspoon honey

1/2 teaspoon salt

1/4 teaspoon black pepper

1 tablespoon fresh parsley, chopped

Optional: 1/4 cup chopped pecans or sliced almonds

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Prepare the ingredients
Dice the cooked chicken into bite-sized pieces if not already shredded. Drain the pineapple well and chop celery and onion.

Make the dressing
In a medium bowl, whisk together mayonnaise, Greek yogurt, Dijon mustard, honey, salt, and pepper until smooth.

Combine the salad
Add chicken, pineapple, celery, red onion, and parsley to the bowl with the dressing.

Mix gently
Stir until everything is evenly coated.

Chill (optional)
Refrigerate for 30 minutes before serving to allow the flavors to blend.

Serve
Serve on croissants, toasted bread, lettuce wraps, or over mixed greens.

Cooking Tips

Drain the pineapple well
Too much juice can thin the dressing. Pat pineapple chunks dry with a paper towel if needed.

Use rotisserie chicken for convenience
Rotisserie chicken saves time and adds extra flavor.

Chop ingredients evenly
Uniform pieces help distribute flavor and texture throughout the salad.

Chill before serving
Allowing the salad to rest in the refrigerator improves the flavor.

Variations

Tropical Pineapple Chicken Salad
Add shredded coconut and diced mango for a sweeter tropical flavor.

Crunchy Pineapple Chicken Salad
Mix in chopped water chestnuts or extra celery for more crunch.

Light Pineapple Chicken Salad
Replace most of the mayonnaise with Greek yogurt for a lower-fat option.

Spicy Pineapple Chicken Salad
Add diced jalapeños or a pinch of cayenne pepper for a sweet-and-spicy version.

Pineapple Chicken Salad Lettuce Wraps
Serve the salad in butter lettuce cups for a low-carb meal.